Purchasing - Chapter 23: Meat

Meat23YOU SHOULD BE ABLE TO:Identify the management considerations surrounding the selection and procurement of meat.List popular types of meat products the foodservice industry uses.Evaluate the advantages and disadvantages of various degrees of meat processing.YOU SHOULD BE ABLE TO (CONT.):Utilize The Meat Buyer’s Guide and IMPS system to select and procure meat products.Summarize the USDA’s inspection process of evaluating meat wholesomeness and determining quality grades.Categorize federal quality grades for beef.YOU SHOULD BE ABLE TO (CONT.):Explain the selection factors for meat, including government grades.Describe common meat tenderization procedures.Create product specifications for meat.Describe the process of purchasing, receiving, storing, and issuing meat.PURCHASING MEAT Meat represents major portion of foodservice dollarOperations purchase beef, veal, pork, lamb and processed meatsPrepared meat entrees (convenience foods) used to a lesser extentMANAGEMENT CONSIDERATIONSShould meat be on the menu?Quality of cutsAlternatives?Type of processingPortion-cut In-house fabricationREDUCING THE AP PRICE AND EP COSTSubstitute fish for beefSubstitute meat of lower quality and tenderizeShrink portion sizesEnter into long-term contract with supplierHedgingSELECTION FACTORSIntended useExact nameUS Government has set standards of identityIMPS systemMeat Buyer’s Guide (MBG)Other terms: variety meats, sausagesSELECTION FACTORS (CONT.)U.S. Government inspection and gradesInspects for wholesomeness before and after slaughterMeat that passes marked with a stampSELECTION FACTORS (CONT.)Voluntary grading programFive maturity classes and eight quality grades for beefFour quality grades for lambFive quality grades for porkSix quality grades for vealSELECTION FACTORS (CONT.)Product yieldYields are numbered 1 through 5Packers’ brandsProduct sizeSize of ContainerType of packaging materialSELECTION FACTORS (CONT.)Packaging procedureProduct formPreservation methodTenderization procedurePoint of originInspectionSELECTION FACTORS (CONT.)Imitation meat productsOne-stop shopping opportunityAP pricePURCHASING MEATUse Meat Buyer’s GuideDetermine what is needPrepare specificationsEvaluate potential suppliersEvaluate substitution possibilitiesRECEIVING MEATConduct inspection in walk-in refrigeratorChef should handle quality checkDetermine that delivery matches orderRECEIVING MEAT (CONT.)Check condition of the meatColorOdorSlimy appearancePackaging TemperatureRECEIVING MEAT (CONT.)Check quantitiesWeight, count, and sizesCheck pricesUSDA’s Acceptance ServiceProduct Examination ServiceSTORING MEATKeep meat clean and coldRotate stock properlyStore fresh meat at 35°F to 40°FPlace cooked items above raw meatsDon’t wrap too tightly or stack too tightlyFrozen meats at -10°F or lowerISSUING MEATRotate stock properlyUse stock requisitionsReturn unused meat at the end of the shiftMeat used during a shift should be consistent with amount sold to guestsIN-PROCESS INVENTORIESSevere penalties for pilferage and wasteDemand that “errors” be turned in at the end of the shift with the leftoversEffective supervision is best answer